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Veggie Curry with Almond Butter Sauce
(Published: )
So Delicious
Get your 5 to 10 a day with this veggie-rich curry. Enlivened with a rich and creamy coconut milk almond sauce, it's anything but boring.
Prep Time Cooking Time Servings
4 people
  • 1 c. peas
  • 1-2 tbsp. coconut oil
  • 1 c. zucchini, chopped
  • 1 c. carrots, chopped
  • 1 c. red bell pepper, chopped
  • For the sauce: 2 c. coconut milk
  • 1/3 c. almond butter
  • 1 tbsp. red curry paste
  • 2 tsp. ground ginger
  • 1 1/2 tsp. minced garlic
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground mustard seed
  • salt and pepper to taste
  • lemon juice to taste

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  1. Mix sauce ingredients together in a small bowl.

  2. Heat up coconut oil in a large frying pan or wok if you have one. Sauté vegetables until just tender, about 5 minutes.

  3. Add sauce to the pan, and bring to a boil. Turn down the heat and simmer for 10 minutes, covered, until sauce has thickened slightly.

  4. Serve over rice noodles.

Suitable for these diets:

Vegetarian Gluten Free Vegan Wheat Free Yeast Free

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Main ingredients